Roasted Honeynut Squash with Maple Miso Butter is an easy and delicious side dish that is perfect for Fall.
Total Time:40 minutes
Yield:4-6 servings
Ingredients
4 honeynut squash, halved, seeds and stems removed
2 tablespoons olive oil
4 tablespoons butter, very soft
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
1 tablespoon dark miso paste
1/4 teaspoon ground white pepper
furikake seasoning
flaky sea salt
Instructions
Preheat oven to 425 degrees F.
Combine butter, sesame oil, maple syrup, miso paste, white pepper in a bowl and mix well to combine. If your ingredients are resistant, just pop them in the microwave for a few seconds to soften and they should mix a bit easier.
Cut stem from honeynut squash and cut squash in half lengthwise. Remove seeds with a spoon. Place squash on parchment lined baking tray with cut side facing up. Drizzle with olive oil and place a spoonful of butter mixture inside each squash cavity.
Roast at 425 degrees F for 20-30 minutes until squash is easily pierced with a fork. Sprinkle with furikake seasoning and flaky sea salt and enjoy.
